Description
Pasta Napoletana: Classic Italian comfort food. Rich tomato sauce, garlic, olives, capers, and anchovies create a savory, satisfying dish.
Ingredients
Scale
- 1 pound (450g) pasta (spaghetti, linguine, or rigatoni work beautifully)
- 2 pounds (900g) ripe tomatoes or 28 oz (800g) canned San Marzano tomatoes
- 1/4 cup (60ml) extra virgin olive oil
- 4 cloves garlic, thinly sliced
- 1 small onion, finely diced (about 1 cup)
- 1 carrot, finely diced (optional, for sweetness)
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 1 small bunch fresh basil (about 20 leaves)
- 2 tablespoons unsalted butter (optional, for richness)
- Salt and freshly ground black pepper, to taste
- Freshly grated Parmesan or Pecorino Romano cheese, for serving
Instructions
- Step 1: Prepare Your Tomatoes If using fresh tomatoes, bring a large pot of water to boil. Score an X on the bottom of each tomato and blanch for 30 seconds. Transfer to an ice bath, then slip off the skins. Cut in half, remove seeds if desired, and roughly chop. If using canned tomatoes, open and have ready for use. This preparation ensures your Pasta Napoletana has that perfectly smooth yet slightly chunky texture characteristic of authentic Neapolitan sauce.
- Step 2: Start The Sauce Base Heat the olive oil in a large, heavy-bottomed pan over medium-low heat. Add the finely diced onion and cook gently for 4-5 minutes until translucent but not browned. Add the diced carrot if using, and continue cooking for another 3 minutes. This slow sweating of the aromatics creates a sweet foundation for your Pasta Napoletana.
- Step 3: Add The Garlic And Seasonings Add the sliced garlic to the pan and cook for just 30-60 seconds until fragrant. Be careful not to let it brown, as this can make your sauce bitter. Stir in the dried oregano and red pepper flakes (if using), allowing the heat to release their essential oils. These aromatic elements provide the characteristic warming notes in traditional Pasta Napoletana.
- Step 4: Incorporate The Tomatoes Add your prepared tomatoes to the pan, along with a generous pinch of salt and some freshly ground black pepper. Tear half of your fresh basil leaves and add them to the sauce. Bring to a gentle simmer, then reduce the heat to maintain a barely bubbling surface. Let the sauce cook uncovered for 25-30 minutes, stirring occasionally. The sauce will gradually thicken and develop that rich flavor profile that makes Pasta Napoletana so beloved.
- Step 5: Cook The Pasta And Finish The Dish While the sauce simmers, bring a large pot of generously salted water to a boil. Cook your pasta until 2 minutes shy of the package directions for al dente. Reserve 1 cup of the starchy pasta water before draining. Transfer the pasta directly to the sauce, adding about 1/4 cup of the reserved pasta water. Continue cooking, tossing constantly, for about 2 minutes until the pasta is perfectly al dente and well-coated with sauce. If desired, add the optional butter and stir until melted for added richness. Remove from heat and fold in the remaining fresh basil leaves.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 plate
- Calories: 400 calories per serving
- Sugar: 8 grams
- Sodium: 600 mg
- Fat: 15 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 12 grams
- Trans Fat: 0 grams
- Carbohydrates: 60 grams
- Fiber: 5 grams
- Protein: 10 grams
- Cholesterol: 10 mg